PEANUT BUTTER CHIP BANANA MUFFINS

PEANUT BUTTER CHIP BANANA MUFFINS


1/3 cup shortening
2/3 cup sugar
2 eggs
1 tsp. vanilla extract
1 cup mashed ripe banana (2-3 medium)
1-1/2-cups all-purpose flour
1 tsp. baking soda
1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips
COCOA CRUMB TOPPING (recipe follows)


Heat oven to 350^. Line muffin cups (2-1/2-inches in diameter) with paper bake cups.

Beat shortening and sugar in a small bowl. Add eggs and vanilla; beat until smooth. Add bananas, flour and baking soda; blend just until combined. Stir in peanut butter chips. Fill muffin cups 2/3 full with batter; sprinkle about ½ tsp. COCOA CRUMBS TOPPING on to top of each muffin.

Bake 15-20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Serve warm or at room temperature. Cover; refrigerate leftovers, 16 to 18 muffins.

COCOA CRUMB TOPPING: Stir together 2 tablespoons sugar, 1 tablespoon HERSHEYS cocoa and 1 tablespoon melted butter or margarine in a small bowl. Stir in ¼ cup finely chopped peanuts until well blended.